Want to know how to cook tomahawk in the oven? It’s easier than you might think, and this guide will show you the exact steps. A tomahawk steak is a spectacular cut, known for its long rib bone and rich, beefy flavor. Cooking it in the oven, after a good sear, is the best way to get a perfect, even doneness from edge to edge.
This method is great for a special dinner. You don’t need a giant outdoor grill. With a few simple steps and a good oven, you can serve an impressive meal that will wow your guests. Let’s get started with everything you need to know.
What is a Tomahawk Steak?
First, let’s talk about what makes this steak special. A tomahawk is essentially a ribeye steak with the rib bone left intact. The bone is frenched, meaning the meat is cleaned off the bone to leave a long, handle-like appearance. This doesn’t just look dramatic; it also adds flavor during the cooking process.
Because it’s a ribeye, it has fantastic marbling. That intramuscular fat is what gives the steak its juicy, tender, and flavorful character. Cooking it properly renders that fat, creating a delicious result.
Choosing the Right Tomahawk Steak
Picking a good steak is your first step to success. Here’s what to look for:
- Thickness: Aim for a steak that is at least 2 inches thick. This allows for a great sear on the outside while keeping the inside from overcooking.
- Marbling: Look for fine white streaks of fat throughout the meat. More marbling usually means more flavor and tenderness.
- Color: The meat should be a bright, cherry-red color. Avoid steaks that look brown or dull.
- Bone: The bone should be clean and look neatly frenched. It’s mostly for presentation, but it does matter.
Don’t be afraid to ask your butcher for help. They can help you select the best cut and sometimes even trim it to your preference.
How To Cook Tomahawk In The Oven
This is the core method we’re focusing on. It’s a two-step process: sear first, then bake. This gives you a beautiful crust and a perfectly cooked interior.
Essential Tools and Ingredients
Before you begin, gather your equipment and ingredients. Having everything ready makes the process smooth.
Tools You’ll Need:
- A large cast-iron skillet or heavy-bottomed oven-safe pan (this is crucial)
- An oven with a reliable thermometer
- Meat thermometer (instant-read is best)
- Tongs
- Wire rack (optional, but helpful)
- Aluminum foil
Ingredients:
- 1 tomahawk steak (2 to 2.5 inches thick)
- Coarse kosher salt
- Freshly ground black pepper
- High-smoke-point oil (like avocado, canola, or grapeseed oil)
- Butter, garlic, and fresh herbs (like rosemary or thyme) for basting (optional but recommended)
Step 1: Bringing the Steak to Room Temperature
This is a non-negotiable step for even cooking. Take the steak out of the refrigerator at least 1 to 2 hours before you plan to cook it. Let it sit on a plate on your counter. This takes the chill off the center of the meat.
If you cook a cold steak, the outside will overcook before the inside reaches the desired temperature. Pat it dry with paper towels right before seasoning. A dry surface is key for a good sear.
Step 2: Seasoning Generously
Seasoning is simple. About 30 minutes before cooking, season the steak liberally on all sides with coarse salt and black pepper. Press the seasoning into the meat. The salt will begin to draw out moisture, which then dissolves the salt and gets reabsorbed, seasoning the steak from the inside.
Don’t be shy with the salt. A large cut like this needs a good amount. You can also add other dry seasonings like garlic powder at this stage if you like.
Step 3: Preheating and Searing
This step creates the flavorful crust. Preheat your oven to 400°F (200°C). While it heats, get your pan very hot.
- Place your cast-iron skillet on the stovetop over medium-high to high heat. Let it heat for a good 5 minutes.
- Add a small amount of high-smoke-point oil to the pan and swirl it around.
- Carefully place the tomahawk steak in the hot pan. You should hear a loud, immediate sizzle.
- Sear for 2-4 minutes per side, including the edges. Use tongs to hold it up to sear the fat cap. You’re aiming for a deep brown crust.
Step 4: The Oven Phase
Once seared, it’s time for the oven. If you’re adding butter and aromatics, now is the time.
- Reduce the stovetop heat to medium.
- Add a few tablespoons of butter, a couple of crushed garlic cloves, and a few sprigs of herbs to the pan.
- As the butter melts, tilt the pan and use a spoon to baste the steak continuously for about a minute. This infuses incredible flavor.
- Transfer the entire pan to your preheated oven.
Step 5: Cooking to Your Perfect Doneness
This is where your meat thermometer becomes your best friend. Oven time can vary based on steak thickness and your oven, so temperature is the only reliable guide.
- For Rare: Cook until internal temperature reaches 120-125°F (49-52°C).
- For Medium Rare: Cook until 130-135°F (54-57°C). This is the recommended doneness for a ribeye.
- For Medium: Cook until 140-145°F (60-63°C).
Insert the thermometer into the thickest part of the meat, away from the bone. It usually takes about 10-20 minutes in the oven, but always trust the thermometer, not the clock.
Step 6: The Critical Resting Period
When the steak hits your target temperature, take it out of the oven immediately. Transfer the steak to a cutting board or a wire rack. Loosely tent it with aluminum foil.
Let it rest for at least 10 minutes, but for a steak this size, 15 minutes is even better. This allows the juices, which have been driven to the center by the heat, to redistribute throughout the meat. If you cut into it to soon, all those flavorful juices will end up on your plate, not in the steak.
Step 7: Slicing and Serving
After resting, it’s showtime. Slice the meat off the bone first. Then, slice the steak against the grain into thick, beautiful strips. Serving it with the bone on the platter makes for a fantastic presentation.
You can drizzle any accumulated juices from the cutting board over the sliced meat. Serve it with your favorite sides, like roasted vegetables, a simple salad, or mashed potatoes.
Pro Tips for the Best Results
Here are some extra tips to make sure your steak turns out amazing.
- Dry Brine: For even deeper seasoning, salt the steak and leave it uncovered on a rack in the fridge overnight. This dries the surface for a better sear and seasons the meat thoroughly.
- Reverse Sear Option: Some prefer to reverse sear a thick tomahawk. This involves cooking it low and slow in the oven first (at 250°F until about 15 degrees below target temp), then searing it in a blazing hot pan at the end. It gives you incredibly even doneness.
- Don’t Crowd the Pan: When searing, make sure the steak has good contact with the pan. Don’t move it around to much; let a crust form.
- Use Leftovers: Leftover tomahawk is fantastic in steak sandwiches, salads, or breakfast hash.
Common Mistakes to Avoid
Knowing what not to do is just as important. Avoid these pitfalls.
- Skipping the Rest: We mentioned it, but it’s worth repeating. Resting is not optional.
- Using a Cold Steak: Cooking straight from the fridge leads to uneven results.
- Not Using a Thermometer: Guessing doneness is a recipe for over or undercooking.
- Moving the Steak Too Much During Searing: Let it sit to develop that crust.
- Using Extra Virgin Olive Oil for Searing: It has a low smoke point and will burn, creating off flavors.
Perfect Side Dishes to Pair
A great steak deserves great sides. Here are a few classic ideas that complement the rich flavor without overpowering it.
- Creamy mashed potatoes or crispy roasted potatoes.
- Grilled or roasted asparagus, green beans, or broccolini.
- A fresh, crisp salad with a tangy vinaigrette to cut through the fat.
- Simple sauteed mushrooms or caramelized onions.
Keep the sides simple. The steak is the star of the show, after all.
FAQ Section
How long to cook tomahawk steak in oven?
The time varies greatly based on thickness and desired doneness. After searing, it typically takes 10 to 20 minutes in a 400°F oven. Always use a meat thermometer to check for doneness, not just the clock.
What temperature should I cook tomahawk steak?
For the oven phase, a temperature of 400°F (200°C) works well. For the final internal temperature, aim for 130-135°F (54-57°C) for medium rare, which is ideal for this cut.
Should you cook a tomahawk steak differently than a regular ribeye?
The cooking method is the same, but because a tomahawk is usually much thicker, it requires more time in the oven after searing. The main difference is really just the impressive presentation.
Can I cook a frozen tomahawk steak?
It’s not recommended. For the best results, you should fully thaw the steak in the refrigerator and then bring it to room temperature before cooking. Cooking from frozen will give you a very overcooked exterior before the interior is done.
How do you get a good crust on a tomahawk?
Make sure the steak surface is very dry before seasoning. Use a very hot pan for the sear, and don’t move the steak around until it’s ready to flip. A cast-iron skillet is the best tool for this job.
What’s the best way to reheat leftover tomahawk?
To avoid overcooking, reheat gently. The best method is in a low oven (around 250°F) until just warm. You can also slice it cold and briefly warm the slices in a pan with a little butter.
Cooking a tomahawk steak in the oven is a straightforward process that delivers incredible results. The key steps are simple: season well, sear hot, cook to temperature, and rest patiently. By following this guide, you can confidently prepare a restaurant-quality tomahawk steak right in your own kitchen. It’s a perfect centerpiece for a celebration or any time you want a truly special meal. Remember, the tools are simple, but the impact is huge. Give it a try and see for yourself how rewarding it can be.